Creamy Chicken Pot Pie Pasta

Comfort food gets a modern twist with this creamy chicken pot pie pasta. Imagine all the cozy flavors of a classic chicken pot pie—tender chicken, sweet peas, carrots, and a rich, buttery sauce—transformed into a luscious pasta dish that’s ready in just one pot. It’s warm, satisfying, and has that creamy texture that makes every bite feel indulgent.

This recipe is perfect for weeknight dinners when you want something hearty without spending hours in the kitchen. By keeping everything in one pot, cleanup is a breeze, and the flavors meld together beautifully, giving you that classic chicken pot pie taste in a creamy pasta form. It’s a dish that pleases both kids and adults alike.

The addition of cream cheese gives the sauce a silky, velvety texture that coats every piece of pasta and chunk of chicken perfectly. It’s the kind of dish you’ll want to make again and again, especially on cooler evenings when comfort food feels essential. You’ll love how easy it is to assemble, yet the flavor feels impressively rich and indulgent.

Plus, this recipe is versatile. You can customize it with your favorite vegetables or swap the chicken for turkey if you have leftovers from a roast. It’s a one-pot chicken pot pie pasta that brings convenience and flavor together in the best way, making dinner both stress-free and delicious.

Why You’ll Love It

• All-in-one comfort – This one pot chicken pot pie pasta combines tender chicken, creamy sauce, and perfectly cooked pasta in a single dish. No juggling multiple pots or pans—just pure comfort in one bowl.
• Rich, creamy flavor – Thanks to the cream cheese and creamy sauce, every bite is velvety and indulgent. It’s like your favorite creamy pasta dishes and classic chicken pot pie had a delicious baby.
• Quick and easy – Easy chicken pot pie pasta doesn’t have to be complicated. With simple ingredients and minimal prep, you can have dinner on the table in under 30 minutes.
• Kid-friendly and versatile – The familiar flavors of chicken, carrots, and peas make it a hit with picky eaters, while adults will love the creamy depth. You can also mix in other veggies or swap proteins without losing that comforting vibe.
• Perfect for leftovers – This creamy chicken pot pie pasta tastes just as good reheated, making it ideal for meal prep or a cozy lunch the next day.

Ingredient List

For the Pasta

• 12 oz penne or rotini pasta
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup diced carrots

For the Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 4 oz cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• ½ teaspoon dried thyme (optional)

Ingredient Notes

• I always use rotisserie chicken for this—it adds so much flavor with almost zero effort.
• Don’t skip the cream cheese! It’s what makes this truly a creamy chicken pot pie pasta.
• Frozen peas are perfect here—they stay bright and sweet, giving the dish a little pop of color.
• If you like, add a pinch of thyme; it brings out that comforting, homestyle chicken pot pie flavor.
• For extra richness, I sometimes swap half the milk for half-and-half—totally optional, but heavenly.

Kitchen Equipment Needed

• Large skillet or deep sauté pan – Perfect for cooking the pasta and sauce all in one pot. I love using my nonstick skillet; cleanup is a breeze.
• Wooden spoon or silicone spatula – For stirring the creamy sauce without scratching your pan.
• Measuring cups and spoons – Essential for getting the sauce just right. I always keep a set handy.
• Cutting board and knife – For chopping veggies and chicken if you’re not using pre-cooked chicken.
• Colander – To quickly drain the pasta if needed before combining with the sauce.

Instructions

1. Cook the Pasta

1. Fill a large pot with water, about 4–5 quarts.
2. Place the pot on the stove and turn the heat to high.
3. Add 1 teaspoon salt to the water.
4. Once the water is boiling, add 12 oz of pasta.
5. Stir occasionally to prevent sticking.
6. Cook according to package instructions until pasta is al dente (slightly firm to the bite).
7. Reserve ½ cup of pasta water, then drain the pasta in a colander.
8. Set the pasta aside.

Pro Tip: Save a little pasta water—it helps loosen the sauce later if it gets too thick.

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2. Prepare the Vegetables and Chicken

1. If your chicken is not cooked, dice or shred 2 cups of chicken.
2. Dice 1 cup of carrots into small, bite-sized pieces.
3. Measure 1 cup of frozen peas. Keep them frozen until ready to add.
4. Have all ingredients ready near your stove—they’ll go in quickly.

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3. Make the Creamy Sauce

1. Place a large skillet or deep sauté pan over medium heat.
2. Add 3 tablespoons of butter to the pan.
3. Allow the butter to melt completely, swirling the pan occasionally.
4. Sprinkle in 3 tablespoons of all-purpose flour.
5. Whisk continuously for 1–2 minutes until the mixture is slightly golden and smooth.
6. Slowly pour in 2 cups of chicken broth while whisking continuously to prevent lumps.
7. Add 1 cup of milk, continuing to whisk until smooth.
8. Stir in 4 oz of softened cream cheese.
9. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, pepper, and ½ teaspoon dried thyme (optional).
10. Cook the sauce over medium heat for 5–7 minutes, stirring frequently, until it thickens.

Pro Tip: Keep whisking constantly when adding liquids to prevent lumps and ensure a silky sauce.

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4. Combine Pasta, Chicken, and Veggies

1. Add the cooked pasta to the skillet with the sauce.
2. Stir in the diced chicken, making sure it’s evenly coated.
3. Add the carrots and peas.
4. Cook for 3–5 minutes, stirring occasionally, until the vegetables are heated through and the sauce is creamy.
5. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

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5. Serve

1. Taste the pasta and adjust seasoning with salt and pepper if needed.
2. Scoop the creamy chicken pot pie pasta onto plates or into bowls.
3. Serve immediately while warm.

Pro Tip: Garnish with a little fresh parsley if you want a pop of color—it’s optional but adds a fresh touch.

Tips and Tricks for Success

• Use room-temperature cream cheese – It melts into the sauce more smoothly and avoids lumps.
• Cook pasta just al dente – It will absorb some sauce without getting mushy.
• Stir constantly when adding liquids – This prevents clumps in the sauce and keeps it silky.
• Reserve pasta water – It’s perfect for adjusting the sauce consistency without watering down the flavor.
• Don’t overcook the veggies – Keep peas and carrots slightly firm for texture and color.
• Taste as you go – Adjust salt and pepper gradually so the flavors are balanced.

Ingredient Substitutions and Variations

• Chicken – Swap with turkey, cooked sausage, or even tofu for a vegetarian twist.
• Pasta – Use rotini, penne, or even egg noodles depending on preference.
• Cream cheese – Greek yogurt or mascarpone can be used for a lighter or richer version.
• Vegetables – Add mushrooms, corn, or green beans for extra flavor and texture.
• Milk – Half-and-half or a non-dairy milk like oat or almond milk can work if you want a creamier or dairy-free option.
• Seasonings – Experiment with paprika, rosemary, or sage to give it a different flavor profile.

Serving Suggestions

• I love serving this creamy chicken pot pie pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Top with freshly grated Parmesan and a sprinkle of parsley for a simple, flavorful finish.
• Pair with roasted vegetables like broccoli or Brussels sprouts for a complete, veggie-packed meal.
• Serve in individual bowls with a drizzle of olive oil and cracked black pepper for a cozy, restaurant-style presentation.
• For a fun twist, stuff into bell peppers or bake in a casserole dish for a family-friendly dinner.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on stovetop: Warm in a skillet over medium heat, stirring occasionally. Add a splash of milk or pasta water to loosen the sauce.
• Reheat in microwave: Cover the container loosely, heat in 1-minute intervals, stirring between each, until heated through.
• Do not overheat: Overheating can make the pasta dry or the sauce separate. Add liquid as needed to maintain creaminess.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, rotini, or even egg noodles work beautifully. Just adjust the cooking time according to the package instructions.

Can I make this dish ahead of time?

Yes! You can prep the sauce and cooked chicken ahead, then combine with pasta just before serving for a quick dinner.

Is it possible to make this recipe dairy-free?

You can swap the cream cheese and milk for dairy-free alternatives like cashew cream or oat milk. The sauce will still be creamy and delicious.

Can I add more vegetables?

Definitely! Mushrooms, corn, green beans, or bell peppers all make great additions. Just add them during the sauce step so they cook through.

How do I reheat leftovers without drying out the pasta?

Warm gently on the stovetop or in the microwave with a splash of milk or reserved pasta water to keep the sauce creamy.

Can I use leftover rotisserie chicken?

Yes! Leftover chicken works perfectly and actually makes this a super quick and easy chicken pot pie pasta.

Did you try this creamy chicken pot pie pasta? Let me know in the comments how it turned out—I’d love to hear your favorite variations!